FEBRUARY NOURISHMENT

FOCACCIA by chef ricardo manca

• INGREDIENTS

  300g Flour

  190ml Water

  5g Salt

  8g Yeast

• RECIPE

  1. In a small bowl dissolve the yeast in some warm water. Use about 60ml of warm water for each 2 1/4 teaspoons of yeast.

  2. Allow the yeast mixture to sit for 5-10 minutes.

  3. Once the yeast is frothy it is activated and ready to be used.

  4. Combine all ingredients together and knead until soft and smooth.

  5. Place into a well oiled bowl.

  6. Cover the bowl with a towel and place it in a warm area for 2 hours.

  7. Empty the dough onto a tray and cover it with a towel to let it proof for 1 hour.

  8. Make holes with fingers and add generous amounts of water, salt and olive oil on top.

  9. Bake for 25 min at 200°C.